Spinach Hand-Pulled Noodle Soup (Sujebi)
Spinach Hand-Pulled Noodle Soup (Sujebi)
Perfect for Rainy or Chilly Days! Chewy Spinach Sujebi Dough Recipe
I love noodle dishes, so I often make Sujebi at home. Since I had a lot of spinach, I decided to try adding it to the dough! The spinach gave the Sujebi a beautiful color and enhanced the flavor. It’s not difficult, so please give it a try. On a rainy or chilly day, nothing beats a warm bowl of Sujebi! ^^
Ingredients for Sujebi- 240g All-purpose flour
- 130ml Water
- 1 handful Fresh spinach
- 1 pack Dried kelp and anchovy broth pack
- 2 medium Potatoes
- 1/5 small Carrot
- 1/2 Tbsp Minced garlic
- 1/3 tsp MSG (optional)
- 1/2 Tbsp Coarse sea salt (for seasoning)
- A pinch of Black pepper
- 1100ml Broth (water)
Cooking Instructions
Step 1
First, let’s make a delicious broth. Pour 1100ml of water into a pot and add the dried kelp and anchovy broth pack. Simmer for about 10 minutes until the flavors are well extracted. Once the broth is ready, remove the pack and set the broth aside.
Step 2
To prepare the spinach dough, place a handful of washed spinach in a blender along with a little water. Blend until you have a smooth puree. This will give your Sujebi a beautiful green color and a fresh taste.
Step 3
In a bowl, add 240g of all-purpose flour. Gradually add the blended spinach water and knead the dough. Using the spinach water instead of plain water helps achieve the right dough consistency. For a chewy texture, knead the dough vigorously using the heel of your palm. The dough is ready when it’s smooth, elastic, and no longer sticks to your hands.
Step 4
Once the dough is well-kneaded, shape it into a round ball. Wrap it tightly with plastic wrap and let it rest in the refrigerator for about 10 minutes. This resting period helps the dough become even chewier and easier to handle.
Step 5
While the broth is simmering, prepare the vegetables. Cut the potatoes into roughly 2cm thick pieces; cutting them too thin might cause them to break apart during cooking. Thinly julienne the carrot. If you have zucchini, you can add it as well.
Step 6
Add the prepared potatoes and carrots to the simmering broth. Next, take the dough from the refrigerator and thinly tear off small pieces, dropping them into the pot. As the dough cooks, it will absorb the beautiful green color from the spinach, making the soup visually appealing.
Step 7
After adding all the dough pieces, continue to boil until the Sujebi noodles are cooked through. They are ready when they float to the surface of the broth and become slightly translucent.
Step 8
As the Sujebi noodles cook and float to the surface, skim off any foam that rises using a spoon. This will result in a clearer and cleaner-tasting broth.
Step 9
Once the Sujebi noodles are nearly cooked, season the soup. Add 1/2 Tbsp of sea salt (adjust to your taste), 1/3 tsp of MSG (optional), a pinch of black pepper, and 1/2 Tbsp of minced garlic to taste. If you have green onions, finely chop them and add for extra flavor. (Green onions are optional.)
Step 10
Your deliciously chewy and flavorful spinach Sujebi is now ready! The spinach gives it such a beautiful color. How about a comforting bowl of Sujebi on a rainy or chilly day? Enjoy your delicious meal! (It’s delicious even without spinach!) Have a wonderful day today! ^^
